An Alpine cheese board featuring Montasio PDO, Bitto PDO, Fontina PDO and Toma di Gressoney, served with mountain honey, walnuts and rye bread.
The Alps: the cradle of great Italian cheeses The Italian Alps are one of the richest dairy regions in the world. The clean air, high-altitude pastures, wild aromatic herbs and the centuries-old tradition of mountain cheesemakers have given rise to unique cheeses — each valley with its own character, each maturation with its own story. From Valtellina to Valle d'Aosta, from Friuli to the Brescia Prealps, here are the great Italian Alpine cheeses you'll find on Gustarivo.
Montasio PDO — the cheese of the Dolomites Montasio PDO originates in the mountain pastures of Friuli-Venezia Giulia and eastern Veneto, at the foot of the Dolomites. It is made from whole cow's milk and semi-cooked curd, which becomes firmer as it matures.
Young (2–4 months): mild, buttery, ideal as a table cheese.
Medium-aged (4–10 months): balanced and versatile, perfect for fondue and Montasio gnocchi.
Mature (over 10 months): hard, intense, excellent grated. The rind is smooth and even, the cheese straw-coloured with small holes. It is one of the most versatile hard cheeses of the Eastern Alps.
Bitto PDO — the rarest cheese in Valtellina Bitto PDO is produced only in summer, in the mountain pastures of Valtellina and neighbouring valleys, at altitudes between 1,400 and 2,000 metres. It is the only Italian cheese that can be aged for up to 10 years — the oldest historic Bitto cheeses fetch collector's prices. Production is minimal: only summer milk from Bruna Alpina cows, with the addition of Orobica goat's milk (up to 10%). The cheese has a firm texture, an intense straw-yellow colour, with notes of alpine hay, butter and dried fruit. It is the traditional ingredient in Valtellina's Pizzoccheri. A cheese to discover and keep.
Valtellina Casera PDO — the perfect companion for Pizzoccheri Valtellina Casera PDO is the most widely produced cheese in Valtellina. Made from semi-skimmed cow's milk, it is semi-cooked and aged for a minimum of 70 days. It is mild and delicate, with notes of fresh milk and butter. It melts perfectly — it is the other traditional cheese used in Pizzoccheri alongside Bitto. Excellent on its own, in fondue or grated over polenta and risottos. Its delicacy makes it ideal for those seeking a less intense Alpine cheese.
Fontina PDO — the queen of the Aosta Valley Fontina PDO is one of Italy's most famous cheeses. Produced exclusively in the Aosta Valley using whole milk from Aosta Valley cows, it has a soft, elastic, ivory-coloured paste with small holes. The flavour is sweet and buttery when young, becoming more intense and complex with ageing. The rind is thin and brown. It is the key ingredient in Aosta Valley fondue: melted with milk, butter and egg yolks, it becomes a velvety, rich sauce. It is also excellent on pizza, in gratins or simply sliced with rye bread.
Formagella Tremosine — the flavour of Lake Garda Formagella Tremosine is an artisanal cheese produced on the Tremosine Plateau, above Lake Garda. It is a soft or semi-hard cheese, made from whole cow's milk and briefly matured, which keeps the texture soft and the flavour delicate. It comes in classic, wild garlic and lactose-free varieties. Wild garlic gives it a very distinctive fresh, herbaceous aroma. A local cheese worth discovering, linked to the unique microclimate of Lake Garda. Note: artisanal product, not PDO.
Toma di Gressoney — the cheese of Monte Rosa Toma di Gressoney is produced in the Lys Valley, at the foot of Monte Rosa. It is a semi-hard cheese made from whole cow's milk from high-altitude mountain pastures. The texture is firm, straw-coloured, with irregular holes. The flavour is sweet and aromatic, with notes of alpine herbs and butter. Excellent as a table cheese, but also perfect in fondue or served with polenta. Its limited, artisanal production makes it a true treasure of the Aosta Valley Alps. Note: artisanal product, not PDO.
How to pair Alpine cheeses Alpine cheeses pair naturally with local produce: rye bread, polenta, chestnut or mountain honey, walnuts and hazelnuts, and wild berry jams. To drink: Alpine white wines such as Pinot Grigio from South Tyrol or Müller-Thurgau, or light reds such as Valtellina Superiore DOCG. For a complete Alpine cheese board, pair cheeses of varying ages — from fresh to very mature — and add speck or bresaola from Valtellina.
Discover our selection of Italian artisan cheeses.
